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Ingredients

  • 1 tbs vegetable oil
    1 cup button mushrooms, sliced
  • 2 carrots, thinly sliced
  • ½ red capsicum, cut into strips
  • 1 onion, finely chopped
  • 3 cloves, garlic, finely chopped
  • 1 tbs plain flour
  • 2 tsp – 1 tbs curry powder
  • salt and freshly ground black pepper to taste
  • small broccoli, cut into small florets
  • 1 cup (250ml) chicken stock
  • ½ cup (125ml) coconut milk
  • 350g raw prawn meat
  • juice of ½ lime

Method

  1. Heat oil in KitchenAid® Multi-Cooker on Saute setting. Add mushrooms; cook 5 minutes until mushrooms are lightly browned, stirring with KitchenAid® Stir Tower on low speed. Add carrots; cook 2 minutes. Add capsicum, onion and garlic; cook 5 minutes. Stir in flour, curry powder, salt and pepper and broccoli; cook 1 minute.
  2. Stir in stock and coconut milk; cook 3 minutes or until vegetables are almost tender and sauce begins to thicken, stirring constantly with Stir Tower on low speed. Remove Stir Tower; reduce heat to Boil/Steam setting. Stir in prawns; cover and cook 3 to 5 minutes or until prawns are cooked. Stir in lime juice.

Tips

Serving Suggestion: Serve with hot cooked basmati rice, chopped peanuts, golden raisins, mango chutney and/or chopped fresh coriander.